How to make a perfect stir fry with practically any vegetable


It’s a shame to let precious vegetables go to waste, especially these days when we all try to limit trips to the supermarket. But the good news is that as veggies and other hardy veggies start to soften and sag, they’re perfect for sautéing potato chips.

These are not conventional times, so what you need is not a recipe for a conventional stir fry. Instead, you need one to help you work with what you have, creating texture with nuts, tough greens, and crisp greens.

This particular formula begins with almonds, roasted in oil and then salted. Next, celery, a long-lasting staple food, provides substance and structure. Quick-cooking vegetables, such as ripe spinach, Swiss chard, mustard, cabbage, and its many relatives (bok choy, kale, Brussels sprouts, broccoli, cauliflower) or even pea sprouts are added to the end, making it It reduces cooking time for delicate vegetables, which wilt quickly and steam with a little vinegar.

The rest are open to interpretation. Do you have ginger or garlic? Mix it up. Maybe you bought peas, mangetout, or green beans on your last grocery purchase? They will be perfect Cut them into thick matches and throw them away. Do you have a pair of withered radishes? Slice and so do they.

Fresh herbs really take this dish to the next level. If you have a pot of mint or basil growing on your windowsill, or a bunch of coriander about to wilt in the fridge, add a generous handful.

Serve your stir fry on a bed of fluffy rice and soak at will with Sriracha, or your favorite chili sauce, tamari (or soy), roasted sesame oil, or all three.

Sauteed vegetables

Serves four

2 tablespoons of oil for frying
225 g of whole skinless almonds (or 125 g of whole cashews)
Salt to taste
4 to 6 celery stalks, fennel stalks or bok choy, cut diagonally
220 g of other crunchy vegetables, such as peas, green peas, green beans, carrots, or radishes, sliced ​​or chopped if large
1 tablespoon of sesame seeds (optional)
800 g of tough vegetables, such as spinach, kale, mustard greens, Swiss chard or Swiss chard, cut and chopped
1 tablespoon of rice wine vinegar or white wine vinegar
1 to 2 teaspoons roasted sesame oil
800 g steamed long grain white or brown rice, sushi or steamed basmati, to serve
10 g mint, coriander or basil, torn or chopped (optional)
Tamari or soy sauce, to serve
Sriracha or other hot sauce, to serve

1. In a large wok or cast iron skillet, heat oil over medium-high heat until bright. Add almonds, season with salt and cook, stirring, until toasted and crisp, 3 to 4 minutes. Add celery and crisp vegetables and stir until slightly softened, 1 to 2 minutes.

2. Sprinkle with sesame seeds, if you use them, and stir until toasted, 1 to 2 minutes. Add the tough vegetables, stir until covered in oil, then add the vinegar, scraping the bottom of the wok to release the golden pieces. Cover and cook until vegetables are slightly wilted, about 1 minute.

3. Season with sesame oil and salt to taste. Divide the rice into four bowls and place the stir fry on top. Spread herbs and drizzle with soy sauce and Sriracha, if using. – New York Times